So I’m getting a little more comfortable with wedding cakes. For this past weekend, the bride wanted an ivory wedding cake… with “mermaid green” accents. She requested three square tiers, covered in scrolling with a big poofy bow on top.
I made the bow out of fondant, with Tylose added it so that it would dry hard and strong. So that the mermaid green color wouldn’t be so overwhelming, she asked that I do the inside of the bow teal and the outside ivory. I’d never done a bow like this, but I think it turned out great!
I included this shot “from above” because I had quite a few comments and emails about a similar picture of my last wedding cake. Anyway…
For the monogram, I cut out an oval piece of fondant, dotted the edges with a number 1 frosting tip. Then I shaped the letters out of the mermaid green fondant that I used inside the bow.
Speaking of that “mermaid green”, the color was pretty close to teal… so I used teal gel coloring to get the perfect shade (I matched it to a swatch of fabric sent to me by the mother of the bride). Oh, and that pearl border? I recently got this pearl mold and it made the job of all those pearls so much easier!
Let me tell you one other little cool detail. I accidently ordered a white cake drum instead of a silver or ivory, and when I set that ivory cake on it – the white stood out like a sore thumb.
So, what did I do? Thanks to a suggestion by my brilliant husband (and with his help), I covered all the exposed board edges with ivory fondant to match the cake. It got a little bumped up moving and turning the cake, but it still looked so much better than the white board would’ve looked! Thanks honey!!
Here’s a picture of the cake set up at the reception… the ivory color is more obvious in this setting.
The cake had 6, 10 and 14 inch square tiers. The interior of the cake was white vanilla cake for the top and bottom tiers, and red velvet cake for the 10 inch tier. I’ll show you a pic of the grooms cake next! See the USM Eagles Groom’s Cake here.
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments!
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Beautiful! You have a true tallent.
Thanks Jamie!!
Baking question. Making a wedding cake; can you bake pound cake batter in two 8″x2″ pans for a 2 layer tier? Or would it be better as a solid cake in a 8″x4″ pan? Can you tell me the approximate bake time & temp? Thank you.
I’ve probably not baked more than two pounds cakes in my whole life. I really can’t answer that with any amount of authority.. I’m sorry.
Hi Rose,
What did you use for the scrolling? Your post doesn’t say. Thanks :).
The scrolling was royal icing! The recipe I use is here: https://rosebakes.com/valentines-cookies-royal-icing-recipe/
I was WONDERING if it was royal icing :).
Thanks.
I already tried your royal icing recipe and technique on rolled sugar cookies and it came out great – you’re an amazing teacher.